Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
Material type:
TextSeries: Food service professionals guide to ; 5Publication details: Ocala, FL : Atlantic Publishing, c2003.Description: 143 p. : illSubject(s):
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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College Learning Resource Center General Circulation | TX 911.3 C65 L49 2003 (Browse shelf(Opens below)) | Available | CL9020 |
Includes bibliographical references and index.
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